Strawberry Frosted Strawberry Cake
This delightful cake combines the sweetness of strawberries with a light and fluffy cake base, topped with creamy strawberry frosting—perfect for summer gatherings.
Ingredients
For the Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 5 pieces egg whites, room temperature
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/3 cup Greek yogurt
- 1/2 cup whole milk
- 1 cup strawberries, chopped or diced
For the Frosting
- 1 package (8 oz) cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 2/3 cup strawberries, diced
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Mixing Cake Batter
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
- One at a time, add the egg whites to the creamed butter and sugar mixture, mixing well after each addition.
- Stir in the lemon juice, vanilla extract, and Greek yogurt until well combined.
- Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined after each addition.
- Slowly pour in the milk while continuing to mix until the batter is smooth.
- Gently fold the chopped or diced strawberries into the cake batter.
Baking
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
Frosting
- In a large mixing bowl, beat together the room temperature cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined.
- Stir in the freshly squeezed lemon juice and gently fold in the diced strawberries.
Serving
- Once the cake has cooled completely, spread the strawberry frosting evenly over the top.
- Slice the cake into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a chocolate twist, add cocoa powder to the cake batter or use other berries for different flavors.